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Quinoa Pilaf with Raspberries Yield: 4 servings. 1½ cups reduced-sodium vegetable broth ¾ cups quinoa 1/8 tsp. ground black pepper ½ cup finely chopped parsley ½ cup finely chopped toasted walnuts ½ cup dried currants 6 oz. fresh raspberries In a medium saucepan, combine broth, quinoa and pepper. Bring to a boil. Reduce heat to low, cover and simmer 12 to 15 minutes or until liquid is absorbed. Fold parsley, walnuts, currants and ...
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